Scrambled Eggs Pie
|Crushed corn flakes||1 Cup (16 tbs) (Coarsely Crushed)|
|Margarine/Butter||6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoon)|
|Milk||1⁄2 Cup (8 tbs)|
|Snipped chives||1 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Bacon slices||6 , crisply fried and crumbled|
|Process american cheese slice||3 , cut diagonally into halves|
Mix cereal and 2 tablespoons margarine; reserve 1/4 cup.
Spread remaining cereal mixture in ungreased 9 x1 1/4-inch pie plate or quiche dish.
Heat 1/4 cup margarine in 10-inch skillet over medium heat until melted.
Beat eggs, milk, chives, seasoned salt and pepper with hand beater.
Pour egg mixture into skillet; add bacon.
Cook over low heat, stirring gently, just until eggs are almost set.
Quickly spoon into pie plate.
Arrange cheese, overlapping slightly, around edge of plate.
Sprinkle with reserved cereal mixture.
Cover and refrigerate no longer than 24 hours.
TO SERVE: About 30 minutes before serving, heat Scrambled Eggs Pie uncovered in 375° oven until eggs are hot and cheese is melted, 20 to 25 minutes.